In a shallow bowl, mix together the flour, salt, and pepper. Cut the chicken breasts in half crosswise. Dredge all the chicken evenly in the seasoned flour.
In a large Dutch oven, heat the oil over medium-high heat.
Add the chicken, skin-side down, and cook for 7 minutes. Turn and cook about 7 minutes more, until golden and crispy. Remove the chicken from the skillet and drain on paper towels.
Reduce the heat to low, add the onion, bell pepper, and garlic and cook gently for 5 minutes, or until soft.
Add the tomato sauce, basil, and parsley and stir to combine. Return the chicken to the skillet and simmer for 30 minutes.
Meanwhile, cook the pasta according to package directions. Drain and divide among serving plates.
Top the pasta with a piece of chicken and spoon over the sauce.